Spinach and Kale Salad with Chicken
Elevate your salad game with this vibrant Spinach and Kale Salad with Chicken—perfect for a healthy lunch or light dinner. This hearty yet refreshing dish combines nutrient-packed spinach and kale with juicy, perfectly grilled chicken breast, delivering a protein-rich meal that’s both satisfying and delicious. Tossed with crisp cucumber slices, sweet cherry tomatoes, crunchy croutons, and a sprinkle of shredded Parmesan cheese, every bite is bursting with texture and flavor. Drizzle it all with a tangy homemade lemon vinaigrette, made with a hint of honey and Dijon mustard, for a zesty finish. Ready in just 30 minutes and packed with fresh ingredients, this nutrient-dense salad is as easy to make as it is to love, offering a balanced and wholesome option for any meal.
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Recipe Information
Ingredients
- 4 cups Spinach
- 4 cups Kale
- 2 pieces Chicken breast
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Cherry tomatoes, halved
- 1 piece Cucumber, sliced
- 0.25 cup Parmesan cheese, shredded
- 1 cup Croutons
Instructions
Preheat a grill pan or outdoor grill to medium-high heat and lightly brush with 1 tablespoon of olive oil.
Season the chicken breasts with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder on both sides.
Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from grill, allow to rest for 5 minutes, then slice into thin strips.
While the chicken is cooking, prepare the salad greens. Rinse and dry the spinach and kale. Remove the kale stems and roughly chop the leaves if needed.
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, honey, Dijon mustard, 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to make the vinaigrette.
Add the spinach, kale, cherry tomatoes, cucumber slices, shredded Parmesan cheese, and croutons to a large mixing bowl.
Drizzle the vinaigrette over the salad and toss gently to combine.
Divide the salad into 4 serving bowls or plates, and top each with sliced grilled chicken.
Serve immediately and enjoy your Spinach and Kale Salad with Chicken!
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 3185 mg | 138% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 17.5 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 801 mg | 62% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2567 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
